This morning when I got up the dough ball kind of slumped, although the bottom of the dough ball did have bubbles. I thought the dough ball needed reballed to give it more gluten structure. I then reballed. After the dough was at market for awhile I thought the dough ball needed reballed again to give it better gluten structure. The dough ball then sat out at room temperature until I thought it had fermented enough to make a pizza. The Mr. Cape Fear dough ball was placed in the steel pan and pressed out. It then sat at room temperature until I thought it rose enough in the steel pan. I was somewhat surprised how how well the dough ball rose so fast each time it was reballed. Mr. Cape Fear must be a powerful beast. The aroma of the dough balled when it was fermenting and when it tempered in the steel pan was intoxicating. Steve also said how he liked the smell of Mr. Cape Fear in the dough.

The pizza turned out with Mr. Cape Fear. To bad Mr. Cape Fear had to give his life to make the pizza rise, but he did a good job.

The pizza with Mr. Cape Fear was much different than I ever tasted before. Both Steve and I liked the pizza very much.

The dough ball with Mr. Cape Fear in it was never put into the fridge.

This culture never ceases to surprise me, especially in the hands of an experienced pizza maker

I was waiting for your pizzas. Don't stop now...Enjoy!

Thanks Mmmph! I was amazed at how quickly Cape Fear fermented the dough time after time yesterday in such a short while.

I will keep on experimenting with Cape Fear. If I find time today I want to get my one propane tank refilled so I can use Cape Fear in a Neapolitan dough to be baked in the BS. I have to have a minor operation done tomorrow afternoon and if I feel okay after that want to try and make the Neapolitan dough tomorrow night.

I mixed a Neapolitan dough using Cape Fear as the only leavening agent last evening. I guess I did not use a high enough preferment percentage because by this morning the bulk dough (for 2 dough balls) I don't think is fermented enough to divide and ball for another room temperature ferment. I used GM Neapolitan flour as the flour. I used Craig's mixing method and I did 3 sets of rests of the bulk dough with 3 stretch and folds to make the dough silky. I had wanted to try the Cape Fear dough in my BS later today but I guess it will be okay to use tomorrow. I picked up a Di Bruno Bros. fresh mozzarella ball at one higher end supermarket not to far from where I live. Since I never tried out Di Bruno Bros. fresh mozzarella I thought I would give it a try.

I am not sure whether to divide the bulk now into two dough balls and try them later today or wait until tomorrow. Right now the bulk dough looks good, but I have no idea how long the individual dough balls will take to double in size. I am trying to decide what to do right now. I also love DiBurno brothers. I have been there different times at the 9th St. Italian market but only purchased their Burrata before, other cheeses and stuff.

Yes, DiBruno burratta, with bread, olives and roasted peppers, sitting out on the sidewalk in front of their store on a sunny day. Uh huh!

Mmmph,

After I posted I did decide to go for it. The Cape Fear dough felt so nice and there were nice bubbles of fermentation when the bulk dough was divided. I have to go to market and clean and do a few other errands. Hopefully when I get home the dough balls will be ready to be used. Thanks for your advice to put the dough balls in a warmer spot.

I used my food processor to make the pizza sauce with the Sclafani plum tomatoes for the Mr. Cape Fear sourdough pizzas. I also went to the hardware store to purchase some stainless steel washers because I had lost mine before when I moved the BS. It can be seen that my bottom platter is rusting some. I went to get my one propane tank refilled because I do not want to run out of propane during the bake today.

The Mr. Cape Fear sure is a beast. I would have never thought he would do such a good job on rising the dough balls in such a short time, but when I returned home this is what the dough balls looked like. It is only 68 degrees F where the dough balls were placed but they rose very quickly. I would say they rose to more than double in size.

The little piece of leftover Mr. Cape Fear dough from dividing the original two dough balls really fermented a lot. I decided to use the leftover Mr. Cape Fear dough ball to do something different. While I was preparing the ingredients to top the pizzas the one Mr. Cape Fear dough ball popped the lid on the one plastic container.

The second bake went okay at around 850 degrees F, but I tried to do the “Dylan Shuffle” and I need more practice doing that because I got the rim edge too near the flames and couple of times.

The third bake was a little hotter and it was about 876 degrees F on the bottom stone. That bake went okay, but I think I like a little less temperature in my BS set-up. I did not try to do the “Dylan Shuffle” on the last pie.

All the dough balls felt like they had a lot of gluten in them. I don't know if that was from the Mr. Cape Fear starter, or how I balled the dough balls. In other words they weren't as easy to open as some of the Neapolitan dough balls I have made, but they were not really hard to open.

The Di Bruno Brothers fresh mozzarella on all of the pies tasted really good. There was no wetness when that cheese was opened.

Beautiful work, Norma. I especially like the the crumb and the upskirt.

How was the taste?

Thanks Mmmph, but I need to work on understanding more how my BS works better for baking NP style pizzas. I really have not made a lot of starter pies in the BS as of now. I also have to learn how to do that "Dylan shuffle". The taste of the crust was very good and not sour at all. I ate two slices cold and they were very tasty. Cape Fear sure does a good job of leavening pizza dough.